Enjoy the Classic French Onion Soup

Some foods transcend simple eating. One such food is French Onion Soup, a classic dish that’s been part of France’s culinary repertoire for so long that no one is quite sure how – or when – it started. What is certain is that its combination of caramelized onions, hearty beef stock, and crispy baguette creates a warm and filling soup that’s brimming with authentic French flavor.

The recipe has changed a little over the centuries, and today’s French Onion Soup takes a bit of care and patience to perfect. While it may not be as simple to make as some other soups, the payoff is a richer, more rewarding flavor that truly captures the essence of French cuisine.

Here’s how Chef David Pan creates this classic comfort dish.

Soupe å l’oignon – The Classic French Onion Soup

  • 5 sweet onions
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 2 cups white wine
  • 10 ounces canned beef stock
  • 10 ounces chicken stock
  • Bouquet garni: thyme sprigs, bay leaf and parsley tied together with kitchen string
  • 1 loaf French baguette
  • Kosher salt
  • Ground black pepper
  • 1 cup Gruyere cheese, grated
  1. Trim the ends off each onion then halve lengthwise. Remove peel and slice into 1/4-inch strips. Heat heavy-based pot or Dutch oven and add butter. Once butter has melted add a layer of onions and sprinkle with salt. Repeat layering onions and salt until all onions are in the pot. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour.
  2. Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add beef and chicken broths, and bouquet garni. Reduce heat and simmer for around 45 minutes.
  3. Place oven rack in top 1/3 of oven and heat broiler.
  4. Cut French baguette into 1/2-inch rounds, be sure they are small enough to fit into safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
  5. Season soup mixture with salt and pepper. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
  6. Let sit for 5 minutes and serve.  The soup is molten hot, so be careful and enjoy!

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Orange Beach Concierge was born out of our love of hosting a great party, event planning and everyday organization combined with Chef David’s drive and desire to be the very best at his culinary craft. We are an Alabama gulf coast-based boutique concierge service offering highly personalized services.